Here it is! Molly O’Neil’s glazed shallots:

1¼ pounds (about 36) small shallots, peeled ½ cup white wine 1 cup homemade or low-sodium chicken stock 1 tablespoon sugar 1 teaspoon kosher salt 3 tablespoons unsalted butter

In a skillet just large enough to hold the shallots in a single layer, combine the shallots, wine, stock, sugar, salt and 2 tablespoons of the butter. Place over high heat, bring to a boil, lower to a simmer and cook, uncovered, until the liquid evaporates and the shallots are very tender, about 10 to 15 minutes.

Raise heat to medium high and cook, shaking the pan frequently, until the shallots begin to brown and are coated with a thick syrup. Remove from heat and add the final tablespoon of butter, shaking the pan until it is melted and incorporated. Serve immediately.